Wild Salmon Fillets with Basil and Hazelnut Crust
As the salmon cooks, the topping bastes the fish and keeps it beautifully moist. The peppery brightness of local, organic basil is perfectly balanced by the earthy Northwest hazelnuts. Chevre is another fun little twist in this recipe. Organic fennel and fresh garlic round out the balance.
- 1 1/2 pounds wild salmon fillet, skin-on Add to list
- 2 cups organic basil leaves Add to list
- 1/2 cup coarsely chopped organic fennel Add to list
- 1/3 cup extra virgin olive oil Add to list
- 2 large cloves organic garlic, peeled Add to list
- 1/4 cup Port Madison or your favorite chevre cheese Add to list
- 1/4 cup toasted hazelnuts Add to list
- 1/4 teaspoon salt Add to list
Cut the salmon into 4 equal portions.
Place the remaining ingredients in a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat the salmon in this mixture. Refrigerate for 30 minutes, or up to overnight.
Place the salmon, skin side down, on a hot grill and cover the grill. Cook for 15 to 20 minutes, depending on the thickness, or until the salmon is opaque through. To serve: with a pancake spatula, scoop each fillet off its skin and directly onto a warmed plate. Garnish with basil leaves and lemon slices.
Note: You may also place the salmon skin side down on a roasting pan and cook in a hot oven (425° F) for 20 minutes, or until done through.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.